Spicy Paprika Rubbed Chicken Breasts with Roasted Fingerling Potatoes

Serves 4, however, the rub portion of this recipe makes 9 teaspoons, enough for eight chicken breast halves (bone in/skin on.)
Recipe from Everyday Foods
Adapted and Husband-Tested in Alice’s Kitchen.

This rub can be used on other foods including salmon, skirt steak, pork loin, and chicken. My husband, Jim, said that this meal that I paired with Roasted Cauliflower with Paprika (recipe on this blog) made his tummy purr. I used half of the rub and stored the other half in an airtight container for another meal. Locally grown fingerling potatoes can be found in the produce section at Lost River Market & Deli. The spices can be found in the bulk spice section of the store.

• 4 teaspoons paprika
• 2 teaspoons Kosher salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground allspice
• 4 chicken breast halves (bone in and skin on)
• 12 or so fingerling potatoes, cut lengthwise in half
• Kosher salt and freshly ground pepper, to taste
• olive oil

In a small bowl, mix all rub ingredients. Divide in half. Use one half for this recipe and store the other half in an air tight container for another meal.

For the chicken, loosen the skin on the chicken breasts. Place the chicken breasts in a large bowl and then spread the rub on the meat under the skin and then over the skin. Drizzle the chicken breasts with just a bit of olive oil. Place the chicken breasts on a baking sheet.

Put the fingerling potatoes (any good small potatoes will do nicely) into the same bowl. Drizzle olive oil over the potatoes and then sprinkle them with Kosher salt, freshly ground pepper and drag them through what is left of the rub mixture in the bowl. Place the potatoes around the chicken breasts on the same baking sheet. Pop the baking sheet in a hot oven at 450°F and set the timer for 40 minutes.

Meanwhile, make the Roasted Cauliflower with Paprika (recipe on this blog) and use a different baking sheet. When finished prepping the cauliflower (about 10 minutes) put the cauliflower in the same oven on a different rack at the same temperature. When the timer beeped, the entire meal should be done. (Check the chicken with a meat thermometer. It should read 160°F.) The potatoes and cauliflower should be fork tender.